Gluten Free Skillet Breakfast Potato

 

 

 

Gluten Free Skillet Breakfast Potato
 
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Gluten Free Skillet Breakfast Potato
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 1.5 pounds mixed potatoes, washed and cut into bite pieces
  • 1 large yellow onion, cut into 1 inch pieces
  • 1 large yellow bell pepper, cut into 1 inch pieces
  • McCormick Garlic Powder - gluten free
  • 3 tablespoons butter
  • salt and pepper
  • fresh chives, chopped for garnish
Instructions
  1. Place the potatoes in a microwaveable large bowl and fill enough water. Microwave on high for 6 to 7 minutes (do not overcook) and drain.
  2. Heat a large cast iron pan to medium heat and melt butter. Saute onions for 3 minutes then add the bell peppers. Cook for 5 minutes then add the potatoes. Cook until caramelized approximately 8 to 10 minutes. Season with garlic powder, salt and pepper. Serve with fried eggs. (optional) Garnish with fresh chives.

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Gluten Free Asparagus and Bacon Frittata

 

 

 

Gluten Free Asparagus and Bacon Frittata
 
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Gluten Free Asparagus and Bacon Frittata
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 12 large eggs
  • ½ cup milk
  • 2 tablespoons butter
  • McCormick Onion Salt - gluten free
  • McCormick Garlic Powder - gluten free
  • 1 yellow or red bell pepper, diced
  • ½ cup shredded swiss cheese
  • 4 strips of Applegate Bacon - gluten free
  • 1 bunch asparagus, cut into 1 inch pieces
  • fresh parsley, finely chopped for garnish
  • black pepper
Instructions
  1. Preheat oven to broil.
  2. Heat an ovenproof pan to medium heat. Melt the butter then saute bell peppers and asparagus until just tender about 5 minutes. Season with salt and pepper. Transfer to a plate. Then cook the bacon until crispy and chopped into small pieces. Add the bacon with the sauteed asparagus and set aside.
  3. In a large bowl, whisk together the eggs and milk. Season with garlic powder, onion salt and black pepper then add the asparagus mixture. Stir to incorporate the ingredients. Pour the egg mixture into the pan and cook for about 2 minutes then top with the cheese. When the bottom starts to brown, transfer it to the oven and broil until top is slightly brown about 2 minutes. Let stand for 5 minutes before serving. Garnish with fresh parsley. Serve

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Gluten Free Frittata

 

 

 

Gluten Free Frittata
 
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Gluten Free Frittata
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 12 large eggs
  • ½ cup whole milk
  • 2 tablespoons butter
  • McCormick Onion Salt - gluten free
  • McCormick Garlic Powder - gluten free
  • black pepper
  • 1 medium heirloom tomato, thinly sliced
  • fresh basil leaves
  • ½ cup shredded mozzarella cheese
Instructions
  1. Preheat oven to broil.
  2. Whisk together the eggs and milk in a large bowl. Season with onion salt, garlic powder and black pepper.
  3. Heat an oven proof large pan like a cast iron pan over medium heat. Melt butter and swirl around the sides. Pour the eggs mixture and cook for about 2 minutes then top with tomatoes, basil and cheese. Cook for about 2 more minutes until the bottom starts to brown and egg is slightly firm.
  4. Transfer to the oven and cook until set about 1 to 2 minutes. Watch carefully so it doesn't burn. Remove from the oven and let stand for 10 minutes before slicing. Serve

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Gluten Free French Toast

 

 

 

Gluten Free French Toast
 
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Gluten Free French Toast
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 8 to 10 slices Udi's Gluten Free Whole Grain Bread
  • 1 teaspoon McCormick ground cinnamon - gluten free
  • ½ teaspoon McCormick Vanilla Extract - gluten free
  • ¼ teaspoon McCormick Nutmeg - gluten free
  • 2 tablespoons sugar
  • 4 tablespoons butter
  • 4 eggs
  • ¼ cup milk
  • ½ cup 100% maple syrup (gluten free), warmed
  • Domino Confectioners sugar (for dusting) - gluten free
  • slices of bananas
Instructions
  1. Whisk together milk, eggs, vanilla, nutmeg, cinnamon and sugar in a large bowl.
  2. Heat a 12 inch skillet to medium heat then melt butter. Dip bread in the egg mixture and fry bread until golden brown. Flip to cook the other side. Dust with confectioners sugar and serve with sliced bananas and warmed syrup. Yum!

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Gluten Free Smoothie Bowl

 

 

 

Gluten Free Smoothie Bowl
 
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Gluten Free Smoothie Bowl
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 2 bananas, cut in chunks
  • 1 cup ripe mango, cut in chunks
  • 1 (6 oz) Dole 100% Pineapple Juice - gluten free
  • 1 ripe peach, peeled and diced
  • 2 ripe kiwis, sliced
  • blueberries
  • toasted coconut flakes
  • 1 to 2 cups crushed ice
Instructions
  1. Place the bananas and mango in a ziploc bag and freeze overnight.
  2. Using a blender, combine the frozen fruits, pineapple juice and crushed ice. Pulse until thick and smooth. Pour smoothie on a bowl and top with the other fruits. Serve

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